Recipe by bmxmama
I adopted this recipe in a whirlwind zaar adoption in September 2006. I haven't myself made it but I will update the description as soon as I do. Absolutely the best chocolate cake
Top Review by Gay Gilmore
This cake tastes great. It takes a fair amount of work, but it took great honors from the person who's birthday it was made for. (I made this as a part of the German Chocolate Cake recipe also posted by this chef). Ok, my problem was this. I wanted to make a 2 layer cake for the German Chocolate Cake version, so I doubled this recipe. I thought something might be wrong when I poured the mix into the cake pans (large restaurant size pans)...there was so much... Sure enough there was soon cake all over my oven -- another lesson learned, always put them on jelly roll pans with parchement. I'm not really a baker so I don't know if this was a problem with my doubling, but I could easily have made a 3 layer cake with the amount of cake that was left on the oven floor. Still I'll make this again, and I know because I know I'll be asked to. [Editor's Note: recipe edited as a result of this review 1/2/03]
- 354.88 ml granulated sugar
- 236.59 ml all-purpose flour
- 177.44 ml unsweetened cocoa
- 9.85 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 4 eggs, separated
- 2 egg whites
- 118.29 ml vegetable oil (SEE NOTE)
- 118.29 ml water
- 4.92 ml vanilla extract
Directions See How It's Made
- NOTE: Recipe has been printed in various places with 3/4 cups of oil.
- Cake is softer but tends to sink in middle.
- Note: cake can also be made in a bundt pan.
- Position rack in center of oven and preheat oven to 350 degrees.
- Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
- Dust with flour, tapping out any excess flour.
- Set aside.
- Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
- Set aside.
- In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
- Turn speed to low and pour in the oil, water and vanilla.
- Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
- Remove bowl from machine.
- In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
- Start on medium speed and raise speed as peaks begin to form.
- Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
- With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
- Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
- Cool on a rack.
- To remove, run a sharp knife around the inside of the pan to loosen cake.
- Invert onto rack.
- Place 9-inch cardboard round on cake and invert cake onto round.